Mandarin escabeche with cured beef velouté and pickled saffron milk cap mushrooms

200 ml of mandarin juice

50 ml of sherry vinegar

1 onion

2 carrots

peppercorns

shall

400 ml of extra virgin olive oil

100 ml of white wine

with xanthan gum.

For the creaminess of cecina

200 grams of butter

200 grams of flour

200 grams of dried beef

Approximately 2 liters of beef jerky broth

1 onion.

For pickled saffron milk cap mushrooms

250 grams of saffron milk cap mushrooms

200 grams of sugar

240 grams of soy sauce

240 grams of sherry vinegar

50 grams of ginger.

For the mandarin escabeche

Sauté vegetables in extra virgin olive oil, add the remaining ingredients for the marinade and cook. Then reduce, strain and thicken with xanthan gum.

For the creaminess of cecina

Sauté the onion in butter, once it is half softened, add the cured beef in very small pieces, once everything is well softened, add the flour and toast it.

Once toasted, we gradually add the broth until a cream is formed, pass the velouté through a fine sieve and adjust the salt.

For pickled saffron milk cap mushrooms

Pack all the ingredients in a vacuum bag and place in the Roner at 65º C for 40 minutes.

Assemble the dish as shown in the photo, using the bound escabeche as a base, the cured beef velouté, and the pickled saffron milk cap mushroom. Garnish with borage shoots and black salt.